40 MINUTESThe anything-goes roast
A tray of roots with crispy edges, tender middles, and whatever herbs you have to hand.
Good produce.
Now what?
A few unfussy things to cook, a few good habits to keep. Make something lovely from what’s in your basket.
40 MINUTES
15 MINUTESThe no-cook color bowl
Juicy tomatoes, crisp cucumber, and a handful of basil.
10 MINUTESThe ten-minute green fix
Leafy greens, golden garlic, and a little heat.
20 MINUTESA little tropical sunshine
Mango, pineapple, kiwi and dragon fruit in one bright bowl.
15 MINUTESMango meets avocado
Sweet mango, creamy avocado and a little chili make a chunky salsa worth keeping close.
60 MINUTESThe fruit-bowl crumble
Soft apples and jammy berries under a crisp oat topping.
35 MINUTESCarrot soup with a little kick
Carrots, fresh ginger and garlic turn into a smooth, warming soup.
25 MINUTESThe better-than-a-side noodles
Golden mushrooms, tender broccoli and noodles tossed in a ginger-garlic sauce.
50 MINUTESSweet potatoes, fully loaded
Roasted sweet potatoes piled with warm black beans, tomato and avocado.
A LITTLE CARE GOES A LONG WAYGive your produce
Give your produce
a good home.
Four simple habits for making the most of your haul.
Unpack when you get home.
Separate delicate greens and berries from heavier produce. A little space helps avoid bruising.
Keep greens cool and dry.
Store leafy greens in the fridge with a clean towel to catch excess moisture. Wash just before preparing.
Let the fruit tell you.
Give firm avocados time to ripen on the counter. Move ripe fruit to the fridge if you need a little longer.
Cook the delicate things first.
Reach for berries, tender herbs, and salad leaves early. Save sturdy roots for a later tray bake.
Your next good meal starts here.
Pick a basket. Add your favorites. See what’s possible.